Name: Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette
Yield: 6 Servings
Ingredients: 1/2 cup golden raisins; 1/2 cup hot water; 1 tablespoon plus 1/2 cup extra-virgin olive oil, divided; 1/3 cup finely chopped shallots; 1 garlic clove, minced; 2 anchovy fillets, finely chopped; 3 tablespoons Sherry wine vinegar; 1/2 cup pine nuts, toasted; 6 6-ounce skinless boneless chicken breast halves; 8 ounces Taleggio cheese,* rind trimmed, cheese cut into six 2-inch-long slices; 12 thin prosciutto slices; 1 pound unpeeled Japanese eggplant, ends trimmed, eggplant cut into 1/2-inch-wide rounds (about 5 1/2 cups); 7 tablespoons extra-virgin olive oil, divided; 1 16-ounce baguette; *A semisoft cheese; available at some specialty foods stores and at Italian markets.

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